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Lemon Tartlets
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for eight tartlets.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
183Calories
2 gProtein
19 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein2.1 g
Carbohydrates19 g
Fiber0 g
Sugars19 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol90 mg
Sodium26 mg
Potassium24 mg
Calcium10 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.2 mcg
Choline49 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 837. The excerpt below is the record exactly as published.
Lemon Tartlets.—Rub a quarter of a pound of sugar in lumps over the rind of a fine fresh lemon, strain the juice over the sugar, and crush it well ; then add two ounces of clarified butter, a tea-spoonful of bread- crumbs, and two well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.